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This Indian dessert features Rub the ghee or butter into the flour until the mixture is crumbly. Mix in the, Prepare the Filling by boiling the potatoes in a pot of salted water until. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Fried Potato Pie
Description
This Indian dessert features Rub the ghee or butter into the flour until the mixture is crumbly. Mix in the, Prepare the Filling by boiling the potatoes in a pot of salted water until. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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carom seeds and salt, then gradually add the water to make a firm but pliable dough. Leave for 30 minutes, covered with a damp cloth. tender. Cut the potatoes into small cubes. Heat the oil and stir-fry the cumin seeds in a nonstick skillet for about 1 minute until they begin to crackle. Add the remaining ingredients and continue stir-frying for 1 minute. Set each circle in half. Place a spoonful of Filling in the center of one semi-circle of pastry. Fold the two ends of the semi-circle over the Filling to form a triangle, pressing the edges together to seal firmly. golden brown. Serve hot with Mint Coriander Chutney (page 26)
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Roll out the pastry thinly, then cut into circles, 3 in (6 cm) in diameter. Cut
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Heat the oil in a wok and deep-fry the samosas for about 5 minutes until
Nutrition Facts
- Amount Per Serving
- Calories 1282.8kcal
- % Daily Value *
- Total Fat 129.4g200%
- Saturated Fat 31.9g160%
- Cholesterol 53.8mg18%
- Sodium 314.7mg14%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 1.5g6%
- Sugars 1.0g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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